Sample Menus

Sample 3-Course Menu

This is a set menu. Please select the same starter, main course and dessert for all guests. An alternative vegetarian menu may be selected for guests with special diets.


  • Gratinée of Seasonal Fish and Shellfish in a creamy White Wine Sauce served in a Scallop shell
  • Salad with Tomato, Mozzarella, a Chiffon of Parma Ham and Basil
  • Terrine of Chicken Livers served with brioche
  • Basket of puff pastry filled with a Ragôut of Mushrooms and Stilton (v)

Main Courses

  • Salmon Fillet oven baked with Honey and Thyme glaze served with buttered New Potatoes
  • Chicken Breast filled with Goats Cheese and Spinach served with a Mushroom and White Wine Sauce and Herb Cream potato
  • English Rack of Lamb with a Pine Nut Crust served with Fondant Potato and a Tian of Vegetables
  • Roasted Sirloin of Hampshire Beef, aged on the bone, with a peppercorn cream sauce, Fondant Potato and salad (£5.00 supplement per person)
  • Escalope of Turkey topped with Ham and Cheddar Melted Cheese Fondant Potato
  • Tarte Tatin of baby Seasonal Vegetables (v)
  • Baked Butternut Squash and Saint Marcelin cheese (v)

All main courses will be served with Seasonal Vegetables where appropriate 


  • Strawberry Shortcake with Rippled Vanilla and Strawberry Ice Cream and Champagne Crystal
  • Individual Sticky Toffee Pudding with Toffee Sauce served with cream
  • A Trio of Chocolate Mousse served with a Strawberry Compote
  • Tarte au Citron
  • Mango and Passion Fruit Cheesecake

Coffee and Mints

£35.00 per person plus VAT

Sample Cold Buffet Menu

Please choose three main courses, three salads and three desserts from the selection below.

Main Course

  • Roasted Peppered Sirlion of Beef
  • Traditional Dressed fresh Salmon
  • Rosemary Roast Leg of Lamb
  • Turkey and Cranberry Roast
  • Honey Roasted Ham
  • Ricotta Smoked Salmon and Spinach Tarte
  • Mixed Pepper, Courgette and Goats Cheese Quiche (v)

All served with hot minted new potatoes or diced sautéed parsley potatoes 


  • Jamaican Rice with Tomato, Ham, Pineapple and Parsley
  • Cucumber and Mint with crème fraîche
  • Taboulet – couscous, peppers, mint, chick peas and lemon
  • Assorted Green Leaf salad
  • Pasta salad with cajun spiced dressing


  • White Chocolate and Ginger Cheesecake
  • Exotic Fruit Pavlova
  • Rich Chocolate and Raspberry Gateau
  • Crème Brulée

All Served with Cream

Coffee and Truffles

Sample Hot Fork Buffet Menu

Please choose two main courses and one dessert from the selection below.

Main Course

  • Classic Italian Risotto with Chicken and Asparagus
  • Traditional Moroccan Lamb Tagine
  • Sautéed diced Pork fillet with Red and Yellow Bell Peppers and Herbs
  • Salmon and Sea Food Ragôut
  • Gently Cooked Braised Beef Casserole in Stout
  • Aubergine Parmigiano (v)
  • Young Vegetable Croquette (v)

All served with savoury braised rice and diced sautéed potato with a selection of breads 


  • Panettone Chocolate Bread and Butter Pudding
  • Lemon Meringue Tarte
  • Strawberry and Orange Bavaroise

£30.00 per person plus VAT

Sample BBQ Menu

  • Barbeque Spare Ribs
  • Marinated butterfly Shoulder of Lamb
  • Breast of Chicken Marinated in Honey and Whole Grain Mustard
  • Cumberland and Pork and Apple Sausages
  • Roasted Vegetable Kebabs (v)
  • Marinated Tuna Fillets with Salsa Verde
  • New Potatoes
  • Selection of Salads (Mixed Leaves, Greek, Taboulet and Pasta)
  • Selection of Crusty Bread and Butter
  • Summer Fruit Bavaroise
  • Chocolate Gâteau
  • Fresh Fruit Pavlova
  • Gâteau Mille Feuilles

Coffee and truffles

Please select two of the above Desserts which are served on a 50/50 Basis

Sample Canapés Menu

Cold Selection

  • Scallop Carpaccio and Salmon Caviar tartelet
  • Fresh Salmon Tartar croute
  • Goats Cheese rolled in Aromatic herbs
  • Quail Eggs with Spiced Salt (v)
  • Smoked Salmon and Chive Cream Cheese Roulade
  • Foie Gras Croute with Raspberry Liqueur Gelee
  • Prawn with a Chilli Lime Pastry Cup
  • Honeydew, Cantaloupe, Water Melon and Mint Skewers (v)
  • Cherry Tomato and Basil (v)
  • Strawberries Dipped in Chilled Bitter Chocolate (v)
  • Mini Chocolate Eclairs filled with chocolate, vanilla or coffee (v)
  • Shot Glasses with a choice of:
    Green Pea Soup (v)
    Leek Soup (v)

Hot Selection

  • Cajun King Prawn Skewer
  • Mini Yorkshire Puddings with Rare Roast Beef and Horseradish Crème Fraîche
  • Ricotta, Spinach and Pancetta Tartelet
  • Smoked Haddock and Mornay Croute
  • Mini Sausage and Mash on toast
  • Mini Jacket Potato with Chicken and Emmental
  • Roasted Monkfish and Parma Ham Skewer
  • Red Pepper and Goats Cheese Puff (v)
  • Queen Scallops with Basil Pesto
  • Crab and Potato cake with chilli dipping sauce
  • Tartelet of Bousin and Red Onion (v)
  • Empanada of Spicy Chicken

Please select five items from the above menus. A maximum of three hot canapés may be chosen. Up to three additional canapés may also be selected for a cost of £2.00 plus VAT per canapé.

£9.50 per person plus VAT 

(v) vegetarian
All the food is created in-house under the supervision of Somerley Head Chef, Dominique Charles. All red meats will be served pink. Some dishes may contain nuts and alcohol. All dishes are subject to availability.